Spaghetti Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Can Tomato Puree
4 Cans Tomato Paste
½ Lb Locateli Cheese (Pecorino Romano)
4 Tbs Garlic Powder
1 Tbs Oregano
4 Tbs Sugar
1 Tsp Black Pepper
2 Tsp Salt
1 Lb Ground Round
1 Lb Ground Chuck
1 Lb Italian Sausage
1 Cup Harvey's Bristol Cream Sherry
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Directions: |
Directions:SAUCE:
Take 1 can of water to one can of tomato puree, then add 4 cans of water for each 1 can of tomato paste. Add the rest of the ingredients with exception of meat. Cook over medium to low heat.
MEAT:
Take sausage and cut into small pieces; add to sauce raw (it will cook with sauce and provide flavor!). Take the ground meat and season with salt and pepper, then add ⅓ cup of water and grated cheese (locateli pecorino romano). Mix together to form meatballs about the size of you palm. Add to sauce raw, this too will cook in the sauce slowly and flavor the sauce as well.
Sauce is ready when meat is cooked through and to your consistency liking (slightly runny or thicker) I usually let my gravy (sauce) cook all today. Great smell and awesome taste! Enjoy!!! |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes Cook time (varies) |
Personal
Notes: |
Personal
Notes: I was taught to make this gravy by Roz Putti (RIP) aka Ma Putti. A loving small but fiesty Scillian woman. I miss ya!
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